Lima Bean Salad with Prosciutto & Arugula
In a serving bowl, whisk together the mustard, lemon juice, and salt and pepper to taste. Add the oil in a slow stream, whisking until combined. In a saucepan of boiling water, boil the lima beans for 2 minutes. Drain well. While still warm, toss the beans with the dressing, Prosciutto, onion, tarragon, arugula and salt and pepper to taste. Serve warm or at room temperature.
Submitted by Stephanie Meloy, Danville
2009 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest